Wednesday, October 24, 2007
Shrimp a la Diabla
Roughly, "Shrimp of the Devil" or very spicy shrimp, this is my passion at any Mexican seafood restaurant, and some (like Mariscos Playa Hermosa and El Galeon in Phx and Mesa, respectively, get it just right).
So, here I am with plenty of free time, lots of fresh shrimp and a beautiful kitchen and I was thus compelled to give it a try.
Easy...and devilishly delicious.
Shrimp a la Diabla:
(serves about 2, can easily be adjusted for more)
1 lb jumbo shrimp, deveined and peeled except for tails
3-4 dried guajillo chilis
2-3 dried chilis japones (or thai chilis or similar)
2 cloves garlic
1 large shallot
1/4 c apple cider vinegar
1/2 c or as needed hot water
Salt and pepper
Cream (or lt sour cream if trying to be healthy)
Olive oil as needed
Blend (in a blender or food processor) all ingredients except shrimp, cream (s. cream) and oil. Next, saute shrimp in oil over medium heat, salting and peppering to taste. Add pepper mixture, simmer and then once shrimp have cooked, remove from heat, add cream toss to incorporate and serve. This is VERY hot, so beans, salad, torillas or all of the above are a good side dish.